Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lemon, ginger & cardamom cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Lemon, Ginger & Cardamom Cake is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Lemon, Ginger & Cardamom Cake is something which I’ve loved my whole life.
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To get started with this recipe, we must prepare a few components. You can have lemon, ginger & cardamom cake using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lemon, Ginger & Cardamom Cake:
- Make ready For the Lemon Cake
- Get 225 g unsalted butter
- Take 225 g Golden Caster Sugar
- Get 4 free range eggs
- Make ready 225 g self-raising white flour
- Get 1 tsp baking powder
- Make ready 1 Lemon (Juice and zest)
- Take 3-4 chunks of stem ginger in syrup (removed from the syrup) chopped
- Prepare For the cream cheese icing
- Make ready 500 g Icing Sugar
- Take 180 g tub of cream cheese
- Get 75 g unsalted butter
- Take 7 cardamom pods, taken out the shells and crushed in pestle & morter
- Get 2 Tbsp Ground Ginger
- Get 1 tsp lemon juice
- Prepare To decorate
- Make ready Handful Blueberries
- Take 1 tsp lemon zest
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Instructions to make Lemon, Ginger & Cardamom Cake:
- Preheat the oven to 170C fan. Butter and line with parchment two 20cm/8inch sandwich tins.
- For the cake: Beat together the butter and sugar in a mixing bowl, ideally with an electric mixer, and light and fluffy and paler in colour. This will take around 10-15 minutes.
- Gradually beat in one egg at a time, beating in each egg for around 1 minute. If the mixture starts to curdle near the end, add a little of the flour. Very gently fold in the flour, baking powder, lemon zest, lemon juice and chopped stem ginger until he cake mixture is smooth.
- Divide the mixture evenly between the prepared sandwich tins, smooth the surface, give a little bash to get rid of any air bubbles and bake for around 20 minutes until golden or a skewer inserted comes out clean. Leave in the tins for 20 minutes and turn out onto a wire rack to cool completely.
- For the icing, beat together the butter and cream cheese together until fully mixed. Add the icing sugar and beat well until smooth. Add the cardamom, ground ginger and lemon juice and mix well. Taste in case you want to add more lemon juice. If the mixture seems a little runny, add some more icing sugar.
- Place a few dollops of the icing onto one sponge, top with the second sponge layer and then cover the top and sides with the remaining icing using a palette knife for a smooth finish. Top with blueberries and lemon zest if using.
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So that is going to wrap it up for this exceptional food lemon, ginger & cardamom cake recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
